Total Time
30 Mins
Serves 2 to 4 (enough for 8 to 10 oz. pasta)
Jeffrey Cross

How to Make It

Step 1

Bring a large pot of water to a boil. Cut a cross on bottom of each tomato. Remove pot from heat, plunge tomatoes in water, and let sit for 1 to 2 minutes, until skins loosen at cross mark. Spoon tomatoes into a colander and rinse with cold water.

Step 2

Skin and stem tomatoes; if really juicy, squeeze out some juice into sink. Crush pulp with your hands into a bowl, breaking it up into small chunks.

Step 3

Pour oil into a large frying pan and heat over medium heat. Add garlic if using, tomato pulp, and a big pinch of salt. Cook 1 to 2 minutes, until pulp breaks down and releases juices. Using a slotted spoon, put pulp back in bowl, leaving juice in pan.

Step 4

Simmer juice until thick enough to leave a mark when you scrape bottom of pan, 2 to 3 minutes. Check seasoning. If your tomatoes are not very tasty, add vinegar and a bit more salt, and chile flakes if you want a kick. Stir pulp and basil into sauce.

Step 5

Make ahead: 1 week, chilled.

Step 6

Note: Nutritional analysis is per serving.

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